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Tonight’s Dinner: Grilled mozzarella and pluots

Fresh bread, fresh mozzarella and fresh fruit turns everyone’s favorite comfort food into something really special.

About six weeks ago I did a recipe on fruit quesadillas. Since they were such a huge success with my family, I wondered how the American version of that dish would go over. There are still a few weeks left of pluot season, so I thought I’d give it a try. But this time, instead of tortillas and that yummy shredded Mexican blend cheese, I was going to use fresh sourdough bread and fresh mozzarella. I even dipped it in a little white balsamic for some extra tang. The result was even better than I hoped. My son actually wanted seconds, which isn’t very common in my house. So, you can bet I’ll definitely be making these again before pluot season ends.

Grilled Mozzarella and Pluots


  • 8 slices sourdough bread
  • 4 pluots, pitted and thinly sliced
  • 4 ounces fresh buffalo mozzarella cheese, sliced
  • 4 tablespoons butter


  1. Lay four slices of bread on a cutting board. Top with sliced pluots divided evenly. Top with mozzarella and remaining bread slices.
  2. Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, turning once until golden and crisp on both sides, about four minutes total. Serve.

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Other Grilled Cheese Recipes from SheKnows

Bacon and pimento grilled cheese

Grilled cheese nibblers on wheat bread

Veggie grilled cheese sandwich

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